1, the rice was washed and soaked for 5 hours, and ground into rice slurry, and the ratio of water to rice was 1. 5/ 1, spread the cooked vegetable oil on an iron plate, add rice slurry with a spoon and evenly dilute it, and steam it on a drawer for 2 minutes to form a thickness of 1. 5 mm rice skin, take it out while it is hot, cool it and roll it into a roll. Cut it horizontally into 2 cm wide rolls with scissors for use.

2. Deep-fry peanuts, soak soybeans in water for 5 hours, drain and deep-fry soybeans, and chop ginger into Jiang Mo to make Jiang Shui. Garlic is also chopped into garlic paste and made into garlic water. Cut onion into chopped green onion, sour radish and black kohlrabi into small pieces for later use.

3. Lift the chopped rolled powder and put it in a bowl (100g is a bowl). Add red oil, pepper oil, soy sauce, vinegar, garlic water, Jiang Shui, chopped green onion, monosodium glutamate, diced sour radish and diced black kohlrabi, drizzle with red oil and pepper oil, and mix well to serve.